Oatmeal Cookie Nut Butter

I think I have an obsession with nut butters. Or more like a real passion for them.

If it wasn’t for the fact that I have to eat every new batch that I make, I think that I could easily come up with a different flavor combination every single day.

Yes, I like my nut butters that much. Maybe I should open a Nut Butter Factory!

To make matters worse, I tend to make rather large batches. I find it easier to work with fairly large amounts of nuts: when you use too little, all they want to do is climb against the walls of the food processor and you constantly have to stop the motor to push them down.

When you have a good amount, however, scraping is reduced to a minimum as the larger mass takes care of pushing itself down.

I wanted this latest concoction of mine to taste and feel just like Oatmeal Cookie Dough, so I figured it needed to have a whole bunch of lovely pieces of nuts and dried fruit in it. Much like what you would find in a good oatmeal cookie!

So, I started by adding raisins, pitted dates and walnuts to the bowl of my food processor. I pulsed a few times to break them down into a mixture that had the consistency of small pebbles.

Once I got the desired texture, I transferred this pile of goodness to a small bowl.

I then added the shredded coconut, macadamia nuts, cashew pieces, and coconut oil to the bowl of my food processor.

Now this had to spin for a total of about 10 minutes, with a few stops to scrape the sides from time to time.

Luckily, this one does turn to butter rather quickly thanks to the fairly high oil content of the macadamia nuts.

Already, after 4-5 minutes, you get this beautiful paste. You might be tempted to stop at this point, but keep going. This butter will get MUCH smoother and creamier in just a few minutes…

See? I told you! Look how smooooth and creamy!

It’s now time to add the honey, vanilla, salt, ground cinnamon and nutmeg.

Resume processing for just a few seconds, until everything is evenly combined.

*Do not over process at this point or your nut butter may want to separate*

Back in go the crumbled dates, raisins and walnuts that we previously set aside.

Pulse a few times, very quickly, just to incorporate everything but no more. You want all those little chunks of goodness to remain intact.

Transfer your delicious nut butter to a clean glass jar.

At this time, it will have a very soft and creamy consistency. Not really Oatmeal-Cookie-Batter-Like if you ask me. And the flavor isn’t quite there yet, either.

I find nut butters need to rest for at least 24 hours after you make them to get their true flavor and consistency. Yeah, I know. Easier said than done but trust me. It’s worth it.

After resting for a wee bit, the texture becomes much firmer, yet still highly pliable, and the flavors have had time to mingle and make friends with one another, letting their inhibitions aside and their true personality shine!

I say now you can dig in and enjoy the absolute real nature of this cookie-dough-like nut butter.

I think you’ll be happy you waited after all.

Just look at that texture. Don’t tell me you wouldn’t want a bite?

Oh, I’m drooling just looking at it. I only want to run to the pantry and have a spoonful or two, but this jar has now been stored away, way in the back of my cupboards. I can’t touch it until my 30-Day Reset, which bans any and all forms of sugar, is over. Bah. Only 2 weeks to go. I can do it. I know I can…

But I think I need to leave here at once. I can’t stand to look at these pictures anymore.

Start by adding the raisins, pitted dates and walnuts to the bowl of your food processor

Pulse a few times until you get a mixture that has the consistency of small pebbles. Remove and set aside.

Add the shredded coconut, cashew pieces, macadamia nuts and coconut oil to the bowl of the food processor. Process until very smooth and creamy, about 8-10 minutes total, scraping the sides from time to time.

Add the honey, vanilla, salt, ground cinnamon and nutmeg. Resume processing for just a few seconds, until well combined. Do not over process at this point or your nut butter may want to separate.

Add reserved date raisin mixture and pulse a few times, very quickly, just to get everything mixed in, no more.

Transfer to a clean glass jar and allow to rest for 24 hours so the nut butter can firm up a bit and flavors have a chance to fully develop.

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Comments

This looks amazing! What food processor do you use? I’m trying to find one that makes nut butters well, but Switzerland doesn’t really have a massive market for nut butter eaters!
thank you for your tips and wonderful recipes!

I use an older version of this food processor, Anoushé. I’ve had it well over 12 years now and it still serves me very well. Trust me, it’s had its share of abuse and whipped up MANY a batch of nut butter and date paste. I really highly recommend it!

And people think PEANUT BUTTER is addictive?? I would make a triple batch of this and hoard it all to myself… It looks amaaaazing. I never would’ve thought to add dates to a nut butter, and keep them chunky too. But now that I see it, it looks pretty freaking delicious 😉

HA! I used to love peanut butter, but I don’t miss it one bit. I have so many other nuts to play with! And honestly, Jessica, I don’t recommend making a triple batch of this. You’ll only end up eating 3 times as much in the same amount of time. 😉

Hey, don’t look at me like that. You whip up your own batch okay? It’s not because I still have some hidden way in the back of my cupboards that I should be obligated to share. Stop with the googly eyes. You’re not getting any!

I’m sure you’ve probably heard all the arguments of vitamix vs blendtec but for nut butter? I definitely definitely recommend blendtec! They have this blender jar called the twister jar. It scrapes down the sides of the blender AS you’re blending it. It took me all of 50 seconds to make wonderfully smooth hazelnut butter last night!

how many people do you cook for in your household?? i only cook for myself and there’s no way i could have this in my house without eating the whole thing in a few days!! looks amazing! this would be a good party dip i think with apple slices and bananas.

Well, Cathy, that is not a keto treat, that’s for sure! And to be honest, no I don’t. These kinds of nut butters I tend to eat by the spoonful, that’s all. I’ll sometimes use them as a garnish on pancakes or muffins, but that’s the very rare exception.

I just tried to make this, and it didn’t turn out so well Everything was perfect until step 4. As soon as I added the vanilla (I used Spice Islands pure vanilla extract), it separated to solid and liquid, and I couldn’t get it to blend back together. Any idea why?

OH NO! It HAS to be the water in the vanilla extract! Water and oil don’t mix… My vanilla extract contains no water at all, so I’ve never had it cause issues for me, but this is the second time now that someone tells me they had this happen to them. I can’t think of anything else… I’m so sorry about this, Taylor. I will need to research this and perhaps specify to use “waterless” vanilla extract in the recipe.

Oooh yum! I was just recently dreaming up different but butter flavors and adding dried fruit was one of my thoughts! I also want to try actually adding oats too. I always blend in an equal amount of almond milk as but butter to stretch the recipe since nuts are so very expensive… It also makes it far less calories so you can eat twice as much! The last batch I made is amazing: cashews, Brazil nuts, toasted almonds, and both cinnamon and chocolate flavored stevial plus a little sea salt.

This is the most amazing nut butter I have ever had! I have made several batches and they don’t stay around long. This is great with apple slices when I am craving something “bad.”
I couldn’t find this page for a bit and I was going crazy….so glad I found it again☺

Hmmmmm…I made this and it was going perfectly up til I added the honey and such..then it sort of stuck together while the coconut oil spun out in a liquid. Very tasty but the texture is nothing like yours now. I’ll still happily eat it wit a spoon but it has a mashed lara bar texture. Any idea why?

It’s most likely the elevated moisture content of the honey that did that… experience taught me that it will happen sometimes. I’m really sorry it had to happen to you. The best way to prevent it is to not over process the nut butter once the honey has been added. I modified the recipe slightly to reflect that reality. Now if you wanted to bring your nut butter back to a smooth texture, you could do that by adding more moisture to it. Simply add water, one tablespoon at a time, and process for 10-20 seconds between each addition until it becomes smooth again. You’ll probably end up losing the chunky bits, but the flavor will still be just as good. And you could add more chunks afterwards if you wanted to!